While venison doesn’t bag a position in the most eaten meats around the world, you will be surprised to know that it is still extremely flavorful and easy to cook. If you were able to hunt a deer this season, or just looking to try gamey meat that is both loaded and nutrition and flavor, then this simple smoked venison recipe is a must-try.
You might be thinking of why smoking venison is the best way to cook it? Well, the answer is simple. When the seasoning of a marinade infuses with smoke, the resulting flavor is tantalisingly delicious. Also, smoking meat is very convenient.
All you need to do is to pay attention to the preparation phase that involves sourcing the best cut, prepping it, putting your favourite seasonings on, and you are good to go. The hard part is done by the smoker, which ensures that there is a faint heat penetration that results in a dusky smoke bark, but at the same time preserves moistness and pinkness in the centre.
If you are confused about the choice of a smoker, check out this guide. A sophisticated smoker will equip you with enhanced heat control and will make the arduous task of smoking meat much simpler. So without further adieu, let’s delve into the recipe.
When smoking venison, the most important consideration is the cooking time. As a rule of thumb, smoke the venison for two hours at 225 degrees Fahrenheit. This time period is a good starting time, but bear in mind that the exact cook time can be longer than this depending on the thickness of the cut, and your preferred internal temperature.
If you prefer your venison to still be red in the middle then you are looking at an internal temperature of about 135 degrees F. For the characteristic pink center, the perfect temperature is 145 degrees F, and 160 if you want a well-done piece of meat. Generally, after two hours have elapsed, you can take the piece of meat out of the smoker and check its internal temperature.
While the humble seasoning mix of kosher salt and black pepper works perfectly fine with venison tenderloin, if you are looking for more vibrant flavors then a citrus marinade should be your choice. The deep smoky flavor contrasts elegantly with the sharpness of citrus flavorings.
Here are the ingredients for the citrus marinade.
- ¼ cup olive oil, and orange juice
- 1 and a half tbsp soy sauce
- ½ tbsp salt
- 2 fresh rosemary sprigs
- 3 cloves of garlic
- ½ tsp black pepper
Instructions For The Recipe
- Mix together the ingredients of the marinade and add it to a zip lock bag with the venison. Let the marinade coat the venison evenly, and let the flavors infuse at least for two hours. For maximum flavor, we prefer keeping it overnight in the fridge.
- Preheat the smoker to 225 degrees F.
- Remove the piece of meat from the zip lock bag. Do not throw away the remaining citrus marinade, as it will be brushed later on the meat while it’s cooking.
- Place the venison in the smoker for 2-3 hours depending on the thickness of the meat and desired temperature.
- After the cook is done, allow the meat to rest for 15 minutes at least. This makes sure that the flavor and juices spread evenly within, and do not run out when sliced.
Smoking Venison was never simpler. With this recipe, you can get perfect smoked venison every time. The best part about smoking meat is that the both the preparation and cooking is easy. All you need to do is to pay attention to detail and supervise the cooking process.